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Tuesday, 11 September 2012

Slow Cooker Brisket Beef Chilli :)

@TheLadyCatalina

This recipe was passed to me by the lovely @TheLadyCatalina on twitter! We met on there when @Mark_Bright united us as #Brightysbabes offering our score predictions :) And some tweeters are just "keepers" :)

This is unlike any chilli I've made before! Because you use brisket, as opposed to mince, it becomes more authentically like a pulled beef, and is to die for! The aromas during cooking were amazing too! This recipe makes a lot, so lots for the freezer :)

Herbs and spices suggested "to your taste" and I have written what I did. I would probably increase the chilli power next time as I prefer a bigger kick, but then I do have a hot palate :) This is my take on the Lady's recipe, feel free to make it your own :)

Put tinned tomatoes, chickpeas, tomato puree, garlic, Bisto granules/Oxo cubes, herbs, chilli and seasoning into the slow cooker and set to low.
Chop brisket into large chunks, sprinkle with any/some of the herbs and brown all over.
In the meantime add the onions, peppers and mushrooms to the slow cooker and mix well.
Once browned, add the brisket, using tongs, and mix with the rest of the ingredients.
Leave on low for at least 6 hours. Stir and check for taste, adding further herbs, chilli or seasoning as needed.
Ensure beef is tender enough that it easily breaks up before serving.